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–+ servings
Six pancakes and raspberries in a blue bowl.
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5 from 11 votes

Mini Pancakes

By: Min Kwon | MJ and Hungryman
Made with a handful of pantry staples, these mini pancakes are light, fluffy, and ideal for breakfast, a snack, or packing in your kids' lunchbox.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 46 to 50 pancakes
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Equipment

Ingredients 

  • 1 cup all purpose flour (135g), or white whole wheat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk of choice, at room temperature
  • 1 egg, room temperature
  • 2 tablespoons butter, melted + extra for cooking
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup (optional)

Instructions 

  • In a large bowl or liquid measuring cup, whisk together the flour, baking powder, and salt.
  • Add the rest of the ingredients and whisk until the pancake batter is just combined. Do NOT over mix. I highly recommend pouring the batter into a squeeze bottle to make the perfect mini pancakes. You can also add to a ziplock bag and cut a tiny hole in the corner tip of the bag.
  • Heat a large skillet or griddle over medium heat. Melt a little butter. Squeeze about a tablespoon of batter into the heated pan. Once you start to see bubbles form on the surface and the edges start to set, flip. Cook the other side until golden. Transfer the mini pancakes to a plate and serve warm with your favorite toppings, like maple syrup, fresh fruit, whipped cream, or chocolate chips.

Notes

  • I HIGHLY recommend using a squeeze bottle as it makes it SO easy to create small, uniform-sized pancakes.
  • Add all the ingredients in a liquid measuring cup or a bowl with a spout, as this makes transferring the batter to a squeeze bottle much easier.
  • Do not over mix! Otherwise you will end up with tough and dense instead of fluffy pancakes.
 

Nutrition

Calories: 19kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Cholesterol: 6mg | Sodium: 38mg | Potassium: 12mg | Vitamin A: 29IU | Calcium: 18mg
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